Jasmine Coconut Rice, Beef Skewers & Watercress Ginger Salad

Jasmine Coconut Rice:

• 600g Jasmine rice (washed and drained)
• 1OOmls Water
• 1ltr Coconut milk (freshly scraped and cream)
• 2g Salt (pinch)
• 1Lime, (zest and juice)

Beef Soy Skewers  With Chilli:

• 400g Beef cube
• 2g Salt (2 pinch)
• 6g Ginger or 1knob (chopped)
• 2g Pepper or 5 twists of a pepper mill
• 1Lime juice and zest
• 2g Chilli flakes
• 25Oml Soy sauce
• 1Oml Honey

Watercress Ginger Salad:

• 1 bunch Watercress 
• 5g Ginger (grated ½ knob)
• 1OOml Oil
• Salt (pinch)
• Pepper
• ½ Lime juice

Make the Trukai Jasmine Coconut Rice:

1. Wash the rice and drain.
2. Place rice in a small  pot. Add water, salt, coconut milk. Cover with a lid and bring to boil. Once the rice comes up to boil turn down to low simmer and cook for approximately 17 minutes. Larger portions will take longer to cook.
3. Once cooked and water is absorbed, remove from heat and keep covered with lid for 5
4. minutes. This will steam the rice and dry out. Take fork and run through the rice to fluff the rice.
5. Zest and juice 1  lime. Add to the finished coconut rice.

TIP: add fresh coconut cream scraping into the rice before cooking for added texture

Make the Beef Skewers:

1. Season the beef skewers. Tenderize the beef by hitting it with the back of your knife.
2. Place beef into a bowl and all the other ingredients. Marinade for at least 1  hour.
3. Insert the beef onto the wooden sticks. Looking at roughly 5 cubes per skewer.
4. Keep marinade and use as glaze while cooking.
5. Place over bbq, fire or quick pan fry.
6. Season with lime juice and lime zest after cooking.

Make the Watercress Salad:

1. Take ginger and grate into a bowl. Pour oil inside and mix with salt and pepper.
2. Dress the ginger dressing over the watercress salad.
3. Serve with beef and coconut rice.